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Appetizers:

• Crab Napoleon with Spinach, Brie cheese, Blackberry, Puff Pastry, and Lemongrass Beurre Blanc
• Shrimp Martini Avocado, Jalapeño Cocktail Sauce, and Fried Tortilla

Soups and Salads:

• Spinach Salad with Tomato, Cous Cous, Feta, Applewood Smoked Bacon, and Greek Kalamata Vinaigrette
• Mixed Greens with Lemon-Balsamic Vinaigrette, Herb Croutons, Tomato, Parmesan, Beets, and Cucumber

Entrees:

• Hawaiian Catch of the Day with Macadamia Crust, Grilled Basmati Rice Cake, Charred Pineapple Salsa with Pickled Ginger, Lemongrass Beurre Blanc, and Napa Cabbage
• Filet Mignon: Seared and Served with Roasted Garlic Potato Gratin, Wild Mushroom and Currant Duxelle, Cabernet Demi-glace, Asparagus and Carrot
• Smoked Chicken and Butternut Ravioli: Smoked Chicken Hash with Sun-dried Tomato, Artichoke, Leek, Garlic, Spinach, and Onion. Sage Crème Frâiche, and Butternut with Pecan Ravioli
• Greek Shrimp: served over Orzo Pilaf with Fresh Oregano, Tomato, Red Onion, Garlic, Kalamata Olive, Marinated Artichoke, Feta Cheese, and Cream Sherry
• Fresh Ahi Tuna: Seared Medium Rare, served with Asian Noodle Salad with Mixed Vegetables, Cucumber, Minced Cashew, Toasted Sesame Vinaigrette, Mango Teriyaki, and Mache
• Grilled Salmon: Roasted Fingerling Potatoes, Braised Greens, Roasted Fennel-Tomato-Cucumber Relish, Lemon Butter, and Toasted Rosemary Merlot Reduction